Our chef
Jean-Louis Nomicos embodies the excellence of French haute cuisine with remarkable precision. Born in the Provençal countryside near Marseille, he grew up facing the Mediterranean, a formative landscape that brings a sunlit character to his cooking, shaped by purity of flavour, precision in execution and an unwavering respect for ingredients.
Reserved and naturally elegant, he belongs to a generation of chefs for whom discipline, high standards and the transmission of knowledge matter more than exposure. Trained under Alain Ducasse, whom he followed from Juan-les-Pins to Monaco, he developed exceptional technical mastery within some of the most distinguished establishments before settling in Paris in the mid 1990s.
At La Grande Cascade, he took on his first role as head chef and began to assert a distinctly personal culinary voice. It was there that he created what would become an iconic dish, macaroni with foie gras and truffle, a composition that brings together indulgence and refinement and is now regarded as his signature.
In 2001, he was entrusted with the reins of the prestigious restaurant Lasserre. Over nine years, he expressed a cuisine of great finesse, balancing heritage and modernity, and helped sustain the restaurant’s standard of excellence as recognised by the Michelin Guide.
In 2019, he returned to this storied address as head chef. Guided by a subtle and contemporary interpretation of the classical repertoire, he restores the full nobility of the house signatures, Finistère pigeon in the style of André Malraux, sea bass with caviar and Challans duck with orange, each revisited with precision. In the same spirit, he reintroduced his emblematic macaroni with foie gras and truffle, reflecting an exceptional journey and a clearly defined culinary identity.
Through a cuisine that is both expressive and perfectly controlled, Jean-Louis Nomicos continues his pursuit of balance between memory and modernity, where each dish conveys unwavering standards, rare sensitivity and a distinctly contemporary vision of Michelin starred gastronomy.